LEMON PEPPER CHICKEN WITH PEARL COUSCOUS SALAD

Serves 4

Ingredients:

• 8 chicken tenderloins, approx. 500g in total

• 1 tablespoon lemon pepper seasoning

• 2 tablespoon extra virgin olive oil

• 2 cups spinach, roughly chopped

• 1.5 cups pearl couscous

• 1 teaspoon powdered chicken stock

• 400g canned chickpeas, drained and rinsed

• 1 lebanese cucumber, sliced into rounds

• 1 cup cherry tomatoes, halved or quartered

• 4 radish, finely chopped (optional)

• 1 cup currants, soaked in hot water for 3 minutes

• 1/2 red onion, finely chopped

• 1 cup mint leaves, chopped

• 1/2 cup almonds, roughly chopped

  Dressing:

• 1 tablespoon extra virgin olive oil

• 1 tablespoon apple cider vinegar

• 1/2 lemon, juice squeezed

• 1 teaspoon Dijon mustard

• 1 teaspoon pure maple syrup

• Sea salt & cracked black pepper

Method:

1. Place chicken in a bowl and drizzle over olive oil and add the lemon pepper seasoning. Mix it all together and let it marinate for at least 10 minutes.

2. Place a small saucepan of water onto boil. Once boiling, add the pearl cous cous and powdered stock. Turn the heat down to a simmer and cook for approx. 8 minutes. Remove, drain and run some cold water through it to stop the cooking process.

3. For the dressing, mix together all ingredients in a small jog or glass jar. Season well.

4. Place chicken in an air-fryer on 180 degrees for 15 minutes OR Place a medium frypan onto medium heat. Cook tenderloins for approx. 3-4 minutes each side (depending on the size). Remove and set aside.

5. For the salad, add the spinach, pearl cous cous, chickpeas, cucumber, cherry tomatoes, radish, currants, mint and almonds. Drizzle over the dressing and toss well.

6. Serve the salad into bowls and then top with the warm chicken tenderloins. Feel free to squeeze over some fresh lemon juice.